Warm roast beef with colourful pepper crust and vegetable platter

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
3 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg Roast beef
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Olive oil
  • 30 g colourful peppercorns
  • 1 Bay leaf
  • 2-3 black peppercorns
  • 600 g Kohlrabi
  • 600 g Romanesco
  • 1 small bunch of tarragon and thyme
  • 150 ml dry white wine
  • 200 g cold butter
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the meat, dab dry, remove excess fat except for a small residue. Season with salt and pepper. Heat 2 tablespoons of olive oil in a flat roasting pan or an ovenproof pan.

  2. 2

    Brown the meat on all sides for about 5 minutes. In the meantime crush the colourful peppercorns. Mix pepper and 1 tablespoon of oil, put it as a crust on the meat and press it a little bit. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for 35-40 minutes.

  3. 3

    (Using a meat thermometer, cook the kohlrabi at about 58 °C in the core.) Peel, wash, quarter and slice the kohlrabi. Clean the Romanesco, cut into florets and wash. Cook the vegetables in boiling salted water for 6-7 minutes until firm to the bite about 15 minutes before the meat is cooked.

  4. 4

    Wash the herbs, dab dry. Set aside some thyme for garnishing. Pluck the herb leaves from the stems and chop them coarsely. Boil up the wine in a small pot. Finely dice the butter and chill again.

  5. 5

    Remove wine from the stove and let it cool down for about 5 minutes. Drain the vegetables and put them back into the pot. Take out the meat, wrap it carefully in aluminium foil and let it rest in a warm place for about 10 minutes.

  6. 6

    Pour wine through a sieve into a high, small pot and mix butter with the blender until a thick, sauce-like consistency is achieved. Season with sugar, pepper and salt.

  7. 7

    (If the sauce becomes too firm, warm it up carefully while stirring constantly, but do not boil it! If it becomes too liquid, mix in more cold butter). Fold herbs into the sauce, add to the vegetables and stir.

  8. 8

    Remove meat from the foil, cut into thin slices and arrange on plates with the vegetables. Garnish with thyme.

Nutrition Facts

KCAL
840 kcal
CARBS
6 g
FATS
61 g
PROTEINS
61 g

Categories & Tags

Main DishesSpring